Tempura Recipe | How to make Vegetable Tempura | Tempura Vegetables

How to make Vegetable Tempura. For full recipe and language translation, visit https://goo.gl/D7nMzm and click on “Select Language”.

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1. Fill wok or pan at least 2 inches deep with oil and bring it to 350 degrees F.
2. While oil is heating up, pour 1 cup of tempura flour into a shallow dish, dredge vegetables to coat with flour and set aside.
3. To make batter, beat the egg and add ice-cold water and 1 ½ cups of tempura flour into a mixing bowl. Mix until combined but still lumpy. Be careful not to over mix!
4. Set bowl into a larger bowl filled with ice.
5. Dip vegetable pieces in batter and slide into hot oil. For kale, only coat with the batter on one side. For nori, coat half of one piece with batter.
6. Cook 3-4 pieces at a time for about 2-3 minutes or until vegetables are cooked on the inside and lightly golden brown on the outside. For potatoes, cook for 5-6 minutes. For additional batter and crispiness, lightly sprinkle some of the batter on the vegetables while it is frying.
7. Between batches, remove the batter crumbs which will burn and turn the oil darker if left in pan.
8. Place tempura on rack to drain excess oil.

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